Try Somethuing Different For A Soup and Sandwich Meal

  

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Cream Of Celery Soup

Ingredients

4 tablespoons unsalted butter

1 large onion finely diced

4 cups very finely chopped celery

2 clove garlic minced

8 cups low-sodium chicken broth or vegetable stock

1/2 cup heavy cream

¼ teaspoon dried thyme

Kosher salt and black pepper to taste

Garnishes: Croutons, celery leaves, bacon bits or cheese

Directions

Melt the butter in a Dutch Oven or a large soup pot over medium heat. Add the onions and celery cooking until really soft; about 7-10 minutes.

Reduce the heat to low and add the garlic and dried thyme. Cook for 1 minute while stirring constantly. Add the chicken broth. Bring to a low boil and then reduce to a simmer.  Simmer for 20-25 minutes.

Using an immersion blender or stand blender puree the soup. Strain the soup through a mesh colander to remove any celery strings.

Turn the heat to as low as it will go and stir in the cream. Season with salt and pepper to taste.  Serve with your choice of garnishes.

Turkey, Apple Grilled Cheese

Yield: Serves 2 servings 

Ingredients

Sauce

1 tablespoon mayonnaise

 ½ tablespoon Dijon mustard

1/2 tablespoon honey

4 slices Jewish Deli rye bread 

8 thin slices creamy Swiss cheese, deli style

Half a small apple, cored, peeled, and sliced thin

4 thin slices of boneless roasted turkey breast

2 tablespoons butter 

Directions

Combine mayonnaise, mustard, and honey in a small bowl. Spread on each side of the bread 

Place two

cheese slice on each side of the bread; top one bread slice with turkey followed by apple slices.

Repeat with the second sandwich. Cover with the remaining bread slices, cheese side down.

Melt butter in a medium skillet.

Add sandwiches to pan. Cook for 2 minutes on each side or until the bread is browned and the cheese melts.